There are several stories about the origin of the name ‘Marry Me Chicken,’ but our two favorites stand out: The first tale takes us back to Prince Harry and Meghan Markle’s proposal dinner, where this delectable dish stole the show, making it a memorable moment in their love story. The second, a charming anecdote of New York Times editors savoring a bite and one of them exclaiming, ‘I want to marry that chicken.’ Whichever story you choose to believe, one thing is certain – this creamy, sun-dried tomato and Parmesan-infused recipe will leave you head-over-heels in love with its irresistible flavors.
Ingredients
- Chicken Ingredients
- Other Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt, plus more to taste
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken stock
- 1 teaspoon chicken bouillon powder (or 1 chicken bouillon cube)
- ½ cup grated Parmesan cheese
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon red pepper flakes (optional)
- ¼ cup thinly sliced basil leaves
Nutrition Facts
About 4 servings per container
Serving size 1 chicken breast (401g)
| Amount Per Serving | ||
|---|---|---|
| Calories 680 | ||
| % Daily Value* | ||
| Total Fat 42g | 54% | |
| Saturated Fat 18g | 90% | |
| Trans Fat 0g | 90% | |
| Cholesterol 240mg | 80% | |
| Sodium 820mg | 36% | |
| Total Carbohydrate 18g | 7% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 7g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 59g | ||
| Vitamin D 0.7 mcg 4% | Calcium 190 mg 15% |
| Iron 2.3 mg 13% | Potassium 850 mg 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Instructions
Chicken Preparation:
- Pat the chicken dry. Season all over with 1 teaspoon salt.
- Heat the oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.
- Add the garlic to the same skillet and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, bouillon, ¼ cup of the Parmesan cheese, sun-dried tomatoes, Italian seasoning, pepper, ¼ teaspoon red pepper flakes, and remaining salt until fully combined.
- Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium-low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes more.
- Top chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes and serve over polenta with a side of green veggies – green beans, broccoli, or even an arugula salad!